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cumin seeds extra-virgin olive oil apple cider vinegar kosher salt freshly ground black pepper ground cinnamon ground cloves shallot vegetable broth whole grain quinoa vegetable oil spray extra-virgin olive oil kosher salt freshly ground black pepper honey crisp walnut pieces cranberries watercress
Viewed: 72 - Published at: 2 years agoIngredients
- 2 teaspoons cumin seeds
- 1/4 cup extra-virgin olive oil
- 2 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 large shallot, finely chopped (about 1/2 cup)
- One 14.5-ounce can vegetable broth (about 2 cups)
- 1 1/4 cups whole-grain quinoa, preferably organic
- Nonstick vegetable oil spray
- One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large Honey Crisp or Golden Delicious apple, unpeeled,cored, quartered
- 3/4 cup walnut pieces, toasted, or 1/3 cup roasted saltedsunflower seeds
- 1/2 cup dried cranberries
- 1 large bunch watercress
Method
- For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes.
- Place the seeds on a plate; cool for 1 minute.
- Grind the seeds finely in a small food mill or grinder.
- Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl.
- Stir in the shallots.
- Set the vinaigrette aside.
- For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
- Bring the broth to a simmer over medium-high heat in a heavy medium saucepan.
- Mix in the quinoa.
- Reduce the heat to medium-low.
- Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
- Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes.
- Cool and fluff with a fork.
- Meanwhile, spray a large rimmed baking sheet with vegetable oil spray.
- Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet.
- Roast until tender and browned, stirring once, about 30 minutes.
- Transfer the quinoa to a large bowl; fluff with a fork.
- Add the vinaigrette, eggplant, apples, walnuts and cranberries.
- Toss to blend.
- Cover the bottom of a shallow platter with the watercress.
- Spoon the salad on top and serve.
